Summery Corn Quinoa Casserole

by Heidi @ Food Doodles on July 11, 2012

So I lied about staying away from the oven.  I just can’t.  I figured baking this for lunch wouldn’t be as bad as baking it for dinner and the great thing is, it makes lots and it reheats amazingly.  Now that I think of it, it might be good cold too, we just haven’t tried it like that yet.

Every summer I tell myself to wait for local corn because it’s always delicious, where grocery store corn is only sometimes delicious, at least here.  I can never wait.  I should know myself by now.  We’ll be waiting a while longer for local corn so I don’t feel too bad treating myself to some corn from someplace else a little early.

I guess it goes without saying that I prefer fresh corn.  I’m sure frozen would work too, but I much prefer the taste of fresh corn.  We don’t often eat it straight off the cob, and since corn isn’t as sweet when it’s left to sit in between picking and cooking I usually cook it as soon as we get home.  Since I’m not a fan of huge pots of boiling water in the summer heat I usually bake it.  I don’t know if it’s any better but that’s what I like to do.  That way the corn gets a nice caramelized spot where it sits on the baking pan.  Yum 🙂  This would also be amazing if you had leftover grilled corn.

Doesn’t this look summery?  Golden and bright.  Ahh, I love summer food.  OK, I love fall foods more, but lets not get ahead of ourselves 🙂

For something low-carb, check out these keto casseroles!


Summery Corn Quinoa Casserole

Serves 4-6 as a main dish, 8+ as a side

  • 5 C cooked quinoa
  • 4 C corn
  • 1 red pepper, chopped
  • 1 C kale(or other greens), finely chopped
  • 2 green onions, chopped
  • 11/2 tsp salt
  • 2 eggs
  • 2 1/2C grated aged cheddar cheese

If you need to prepare the corn on the cob first, preheat your oven to 425 degrees and peel just the loose outer layers of the husk off the corn, leaving a few layers.  Place on a baking sheet and roast 40 minutes.  Cool enough to handle and cut the corn off the cob.

Preheat oven to 350 degrees.  Lightly grease a large casserole dish or a 9×13 pan.

In a large bowl, combine the quinoa, corn, red pepper, greens and green onions.  Lightly beat the 2 eggs with the alt and pour over the rest of the ingredients.  Add 2 cups of grated cheese and mix well.  Pour into the casserole dish, pack down lightly and place in the oven for 35 minutes until lightly golden on top.  Add the remaining 1/2 cup of cheese and return to the oven for 5-7 minutes until melted.  Remove from the oven and cool for just a few minutes before serving.


Leave a Comment

{ 5 comments… read them below or add one }

1 Saree Rentals July 18, 2012 at 11:04

I’m becoming acquainted with quinoa and looking for new ways to use it… looks like I found another one!


2 Beth (kitchenminions) July 12, 2012 at 17:47

Ohh, I was just looking for another make ahead veg casserole! This is added for next week, thanks!


3 Kathryn July 12, 2012 at 06:05

This looks like such a great way to use corn and is full of such wonderful colours and flavours.


4 Joanne July 12, 2012 at 05:39

I really think corn has been especially sweet here this summer and I have been LOVING it! This casserole sounds like the ideal lunch to me!


5 Heather July 11, 2012 at 21:05

I love this! Corn at the store can be hit or miss too, but come august we get about 12 ears a weeks in our csa, we have corn coming out of our ears! This would be a perfect dish for all that corn!


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